Ingredients
Scale
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-2 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Rinse the basmati rice under cold water until clear.
- In a saucepan, heat olive oil, add cumin seeds, and sauté until fragrant.
- Add chopped onion and sauté until golden brown.
- Stir in garlic, ginger, and chilies; sauté until fragrant.
- Add turmeric and salt; cook for a minute.
- Add rinsed rice, stirring to combine and toast for 2 minutes.
- Pour in coconut milk and broth, bring to a boil, then simmer covered for 15 minutes.
- Let it sit covered for 5 minutes, then fluff with a fork and garnish with cilantro.
Notes
- Adjust the number of green chilies based on your heat preference.
- Letting the rice sit after cooking enhances its fluffiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian